A dazzling aesthetic. I haven’t seen a mac plated in a flat bowl in quite some time, which is a crying shame. Serving it as such really gives it the legitimacy of a full-blown entree, and makes for a classy look.
The one ~oops~ on my end is that this mac is topped with blackened chicken, which I got on the side due to my vegetarian condition. BUT – I’m glad I got it (for Nick to eat, BTW), because that blackened seasoning is a key flavor boost for the Midtown Mac.
Back to that blackened seasoning – it could clear your sinuses! Absolutely delicious. This mac & cheese had a deliciously mellow white cheddar flavor; with the spicy kick and sprinkle of green onion, my tastebuds were over the moon.
Allow me to clarify something – I literally scraped the thick layer of seasoning off of the chicken and mixed it into my mac n’ cheese. Good news, normal people, that step will not be necessary for you!
Velvety. As smooth as Tennessee Whiskey. I treasure the times when “velvety” jumps to my mind with a mac & cheese, because what that really translates to is perfection. 😌👌🏽
We love a good white cheddar sauce, don’t we? Lafayette’s Mac had the cheesiness of true comfort food – it was on the mellower side, and very creamy, thoroughly balancing the blackened seasoning.
The rotini was a welcome textural change-up! I truly think it holds a sauce exceptionally well, and should be used far more frequently. Conjure up an image of judicial scales here; we’re looking at a balance of a silky cream sauce and a dusting of cornbread crumbs to really bring the texture home.
Lafayette’s was such a blast, and I need to give a special shout out to Kristen and Steven for putting this mac & cheese on my radar!
The live music was killer, everyone’s food was excellent, and several people opted to order the delicious Midtown Mac, might I add. Definitely a crowd-pleaser and must-try.